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The secret behind the best and tasty Shami kababs is in its masala. A blend of whole spices grind together gives such aroma to the Shami Kabab. With this masala you’ll fell in love with every bite of shami kabab. This dry masala can be made in large quantity and stored in an airtight container for months. Use any meat that you like.

Beef Shami Kabab

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Ingredients

Shami Kabab Masala Ingredients:

1 tsp black pepper
1/2 tsp cloves
1 1/2 tbsp coriander
1 1/2 tbsp cumin seeds
3 black cardamoms
1 star anise
1 cinnamon

Shami Kabab:

3 lbs boneless beef
1.5 lbs chana daal soaked & washed
1/4 Onion
2 inch ginger (cruched)
8-10 pcs garlic
2-3 green chilli or to taste
2-3 tbsp crushed red chilli
1/2 tsp turmeric powder
3-4 tbsp shami kabab masala
Salt to taste
2 cups water

Instructions

Shami Kabab Dry Masala

Grind all the whole spices in a spice blender. And use as needed.

Shami Kabab mixture

In an instant pot add meat, washed daal, onions, ginger, garlic, green chilies and all the spices mentioned above.
Add shami kabab masala.
Next add 2 cups of water. (Or use water as required)
Give everything a good mimx.
Close the lid and pressure cook on high for 35 mins. Or until the meat is tender.
After 35 mins, release the pressure as per instructions.
Turn the sauté mode, and cook the mixture until the liquid gets dry.
At this point use a wooden spoon, or electric beater to mash all the meat and daal together.
Let the mixture cool down completely before adding any greens and egg into it.
When the mixture is completely cool, add egg: 2 eggs is mixture is too soft OR 3 eggs if the kabab mixture is hard.
Add chopped onions, coriander, green chili and mint (these all are optional).
Mix everything until well combined. Taste at this point and adjust the spices according to your taste.
You can add more shami kabab masala if you like, I do it sometimes. This gives kababs really good flavor.
Make kababs and fry on medium heat and enjoy 😊